French onion soup can be simple and quick without you having to be in the kitchen forever!
So no hours of stirring your onions while they caramelize or taking forever to get some beef broth. This recipe can be on the table in less than half an hour. Do you want to learn how to make French onion soup? Join me in the bistro kitchen!
Most onion soup recipes require a lot of time and patience but what if I tell you it doesn’t have to be that way?
This easy French onion soup recipe is the perfect example.
Just work fast and do somethings in parallel and you have a steaming hot bowl of soupe à l’Oignon Gratinée on your table in less than 25 minutes.
Nowadays French onion soup sounds really fancy but can you imagine there were times when it was considered a poor man’s food?
Not anymore because with the melted cheese on French bread out of the oven this recipe should be on every homemade bistro menu.
It is a great starter or entree as you would say in French.
French onion soup ingredients
For this fast soup recipe, you need a number of ingredients. Make certain you have the following items ready:
- Onions sweet or white
- Beef broth
- Dry white wine or water
- Gruyere cheese
- Brown sugar (optional)
How to make French onion soup
To make this easy soup recipe start with slicing the onions. If you have a mandolin slicer use it as you get even slices of onion which are thin and will caramelize faster.
Preheat a skillet to low heat and let the butter melt. Then add the sliced onions and stir it continuously for about 10 minutes.
If you are using white onions you can add 1/2 teaspoon brown sugar to give the onions a sweeter flavor. When you use sweet onions no sugar is needed.
Transfer the onions to a big pot and add the beef broth, wine or water, and black pepper. Bring to the boil, then reduce the heat and let it simmer for 10 minutes.
In the meanwhile, slice bread and turn your oven and broil the bread for 2 minutes per side or until golden.
Ladle the soup into soup bowls and add 2 slices of bread in each bowl.
Top the bread with the grated cheese and put the bowl back in the oven so it can broil until cheese is golden and bubbly.
What are the best onions for onion soup?
There are a number of onions that you can select for your soup. You like to have a slightly sweet tasting onion so here are the options that you can choose from:
- Sweet onion – obviously the best choice if you can find sweet onions use them for your soup
- Yellow onion – a great choice for your soup. A little bitter which can be resolved with some added sugar
- Shallots – a great choice to use in your French onion soup. It has a really good balance between sweet and bitterness
- Red onion – this onion has a deeper flavor, less sweet and more bitter
Good substitutes for the Gruyere cheese?
This soup can be topped with e.g. Gruyere cheese. It has a creamy and nutty flavor that matures to a more complex stronger taste when it ages beyond a year.
Especially when you are using young gruyere cheese you can substitute it with:
- Edam cheese – a young semi-hard cheese that melts really well and is made with parts skimmed milk
- Gouda – a young soft cheese that has a sweet flavor with a creamy texture as it is made with whole milk
- Emmental cheese – a Swiss medium-hard cheese that also melts really well and perfect for your crouton cheese
- Mozzarella – use the grated soft cheese that melts really well
- Parmesan – Italian hard cheese with lots of flavors that is perfect for melting
Can you make onion soup ahead of time?
The answer to this question is yes you can. In fast the flavors will intensify. This onion soup makes a great freezer meal.
When you make this soup ahead of time do not yet make the croutons or toasted bread with cheese but wait until you are ready to serve.
The croutons or toasted bread will go soggy in the soup which you want to prevent.
When you reheat the soup taste to see if it needs some salt and pepper to taste or some sugar if the soup is to bitter.
I hope you like this easy French onion soup recipe as much as I do. Have fun making it.
- 3 small onions
- 2 cups broth
- 1 cup white wine or water
- 2 tablespoons butter
- Salt and pepper to taste
- 1 cup grated Gruyere cheese, Gouda or Edam cheese
- Slice the onions using a mandolin slicer or with a sharp knife
- Preheat a skillet to low heat and melt butter. Add the sliced onions and stir it continuously for about 10 minutes until soft and caramelized (see note 2)
- Transfer the onions to a big pot and add the beef broth, wine or water, and black pepper. Bring to the boil, then reduce the heat and let it simmer for 10 minutes
- In the meanwhile, slice bread and turn your oven and broil the bread for 2 minutes per side or until golden
- Ladle the soup into soup bowls and add 2 slices of bread in each bowl
- Top the bread with the grated cheese and put the bowl back in the oven so it can broil until cheese is golden and bubbly.
- Beef broth is best but chicken or vegetable can be used as well
- If you are using white onions you can add 1/2 teaspoon brown sugar to give the onions a sweeter flavor. When you use sweet onions no sugar is needed.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 439 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 86mg Sodium: 820mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 21g